Pumpkin Pie #2

PIE FILLING

Blend the following:

          1/2 cup pitted dates, packed

          1 3/4 cup boiling water

          1/2 cup rinsed cashews

Add:

          1 1/2 cups pumpkin puree

          1/3 cup honey or raw cane sugar

          1/2 teaspoon cinnamon OR powdered cardamom/coriander

          1 teaspoon vanilla (optional)

          1/4 cup arrowroot powder OR organic cornstarch OR potato starch

Blend again and pour into an unbaked pie crust.

Bake at 350 degrees for one hour or until the pie has just about set in the center.  It is best to let the pie cool for several hours before serving.

It can also be baked without a crust and served simply as pumpkin pudding.

WHEAT-OIL PIE CRUST

In a bowl place:

          1 cup whole wheat flour

          1/2 cup white flour

          1 teaspoon salt      

Then combine and stir in until the flour is moistened:

          1/2 cup first cold pressed olive oil

          1/3 cup cold water

Divide dough in half and roll out between 2 waxed papers to the size desired for the pie plate. Remove one wax paper and use the other to lift the curst and place over the plate. Remove the paper; pinch the edges. It is now ready for the filling. This crust should be enough to make two pies.

PUMPKIN PIE

PIE FILLING

1/2 of a 12-14 oz. brick of organic tofu 

1/2 cup nuts (preferably blanched almonds or cashews)

¾ cup real maple syrup

1/4 teaspoon salt

1/2 teaspoon pumpkin pie seasoning (or a mixture of cinnamon, ginger, nutmeg and allspice)

            Double the spice if you wish a stronger pumpkin pie taste.

1 15-ounce can pumpkin puree or equivalent squash, yam or sweet potato

1 can of coconut milk

3 T. organic corn or other equivalent starch

Blend all ingredients together until very smooth.  Pour into an unbaked pie crust and bake at 350 for one hour.  Allow the pie to set up for 1 hour or refrigerate the pie overnight.

NEVER FAIL OIL PIE CRUST

This recipe makes a double pie crust or a very thick large pie crust.

1 c. wheat flour

1 c. white flour

1 t. salt

2/3 c. olive oil

1/3 c. COLD water

Stir together the flour and salt.  Then in another bowl mix the oil and COLD water together well and combine with the flour.  Mix just enough to thoroughly mix but try not to kneed enough to form gluten strands which will toughen the crust.  Divide into 2 balls and roll out between 2 sheets of wax paper.